Pancakes with salmon and Norwegian cheese. Pancakes with salmon - the most delicious, beautiful and original ideas for cooking snacks

Preparing for the celebration and the arrival of numerous guests in the house for any hostess is a serious test of possession culinary arts. Having at least one recipe in stock home cooking pancakes with cream cheese, you can not be afraid of the "exam" from the mother-in-law and others experienced housewives. The appetizer is made quickly, does not require special skill and turns out so tasty that even dieters will certainly ask for supplements.

We offer two options for homemade pancakes with salmon and cheese - for restaurant regulars with classic "Philadelphia" and cottage cheese for home gatherings in the kitchen with friends. The former requires a significant investment, but the creamy sophistication combined with the soft notes of a fish delicacy is worth it.

The budget of the second version of the delicious snack is more modest, but the taste of salmon in combination curd mass also very good!

To prepare a pancake base, any well-tested recipe will do. For the filling, you can take salmon, trout or salmon - the “red” representatives of the noble fish family.

In the absence in the refrigerator and on the store shelf of the famous American cheese"Philadelphia" can be replaced by "Almette" or another option. The main thing is that the product should be without additives.

And you can make Philadelphia and Almette at home, however, as well as pickle fish.

Original pancakes with salmon and Philadelphia cheese

Ingredients (for pancakes)

- about 0.5 l + -
- 2 pcs. + -
— no more than 1.5 cups + -
- 1 tbsp. + -
— pinch or to taste + -
- 1-2 tablespoons + -

Products (for stuffing)

— 150-200 + -
- 1 bunch + -
Cheese paste - 250 g + -

How to cook delicious pancakes with salmon and cream cheese at home

Let's make pancakes first. To do this, we need a container deeper and a measuring spoon. Break eggs, add sugar and salt.
The first task is to turn the contents of the bowl into a smooth egg mixture.
Pour the flour into the foamy mass and press the mixer button again. If there is nowhere to hurry, you can mix the ingredients with a whisk in order to save electrics.
Next, pour milk to dilute the mass and get the dough of the desired consistency. The thicker the consistency is needed, the less milk or mineral water needs to be poured, depending on what we are making the dough on.
If, after kneading, he needs to stand so that its small particles swell well.
Before sending the dough to the pan, you need to fill it with oil.
We bake our pancakes on a heated and oiled (under the first cake) frying pan.
Each ready product generously cover with cheese on one side and crush with chopped herbs.
Lay out thin strips of salmon on top with a “chessboard” and twist the pancakes in the form of tubes.

Before serving, each of them must be carefully divided into 3-4 parts. It is best to cut obliquely - then rolls from pancakes with precious fish fillet will look especially impressive.

Kefir thin pancakes with salmon and curd cheese

To increase the variety, you can use this option for preparing a "lordly" snack. Kefir-based pancakes will turn out more magnificent, with a subtle sourness. An addition to noble salmon can be ordinary cottage cheese and a large number of fragrant greens from the garden.

Ingredients

Kefir of minimum fat content - 700 ml;
Chicken egg - 1-2 pcs.;
Premium wheat flour - about 2 tablespoons;
Sugar - 1 tbsp;
Coarse salt - ½ tsp;
Soda baking powder - 1 tsp;
Salmon of a weak degree of salting - 300 g;
Cottage cheese (low-fat) - 200 g;
Dill and parsley - 1 bunch;
Lemon - 1 pc;
Sunflower seed oil non-aromatic - 2-3 tbsp.

Delicious pancakes with salmon and cheese: how to make them yourself

We take the eggs, break them, remove the shells, add kefir and have a good chat.

So that when mixing products for dough, splashes do not scatter to the sides, it is better to cook it in a container with high sides. The mixer is the easiest way to do this. Separately, we mix all the "loose", including flour, and then - all together.
Intensive mixing of all components of the future test will help to avoid lumpiness. To get it right, let's give him the opportunity to "rest" for a couple of hours, and even better - all night.

Before baking, we traditionally add oil, and then you will have to lubricate the heated pan only once - under the first cake. And they turn out on a kefir basis ruddy, perforated!

The fish should be cut into thin long slices and moistened with a few drops. fresh juice lemon.
Cottage cheese - grind or chop with a blender until smooth.
Salting her fine salt and mix with washed and chopped herbs.

We put a thin layer of cheese on each pancake cake, put the salmon on top and roll it up.

Innings ready-made pancakes with lightly salted salmon and curd cheese is simple and refined: we cut pancake tubes obliquely into 3-4 pieces, put on a flat dish and decorate with thin lemon slices with herbs. A great snack is ready!

Now we know how to treat our dear guests - the long-awaited and those who suddenly appeared on the doorstep. Hearty and delicious do-it-yourself pancakes with salmon and cream cheese are evidence of special disposition and respect. And also - the excellent taste of hospitable and generous hosts ...

The cold has come and very soon it will be necessary to prepare for Maslenitsa by inventing various recipes pancakes with cream cheese, salmon, cottage cheese, caviar and pumpkin. Moreover, each housewife decorates pancakes in all ways known to her, for example, she twists them into rolls stuffed with red fish or serves pancakes simply with sour cream. And just, it seems, from the outside, what to cook in one day a lot different treats impossible. That's what makes it beautiful thin pancakes with salmon and cheese or other fillings. With one recipe you can make more dough without salt and sugar, then divide it into different bowls and add salt and sugar, depending on the future filling.

Cooking pancakes with salmon and cheese decorated with caviar according to the recipe with step by step photos

Pancake Ingredients:

Medium-sized eggs - 2 pcs.;
Cow's milk - 450 ml;
Chopped greens - 3 tbsp. l.;
Sugar - 4 tsp;
Vegetable oil - 3 tbsp. l.;
Salt - 2 tsp;
Pancake flour (wheat) - 250 g.

Pancake recipe:

Lightly salted red fish (salmon) - 250 g;
Soft cream cheese - 270 g;
red and black caviar- for decoration.

Cooking:

1. Successful and delicious pancakes are obtained by adding fresh eggs. The number of eggs also plays a role. If for some reason thin pancakes tear when turning over, try whisking a couple more eggs with a whisk, then add to the dough. The result will please you. Pancakes will become much more elastic and stop tearing.
First, beat the eggs one at a time into a bowl. It is important to check that they are not damaged.

2. Right into the same bowl, add chopped greens, the amount of salt you need (often pancakes for salmon are made with a more pronounced salty taste than sweet ones), milk, butter and sugar. If you decide to cook more salty pancakes, then do not remove sugar from the ingredients at all, add just a teaspoon. Now take a whisk or mixer and make the ingredients homogeneous.

3. It is very important to add flour correctly, as was described in the recipe for thin pancakes with meat. Firstly, pancakes are more successful with pancake flour, and secondly, pay attention to the photo in this step. Have you noticed what kind of lumps it has? They definitely need to be broken and nothing better than a sieve will help you with this. You can sift several times, this will only make pancakes better.

4. The turn has come to baking pancakes. It has already been told in the recipe in which pan it is better to bake them. But still, don't worry too much. An ordinary pancake pan with a ceramic coating is suitable, by the way, such a pan wears out less than with Teflon. Split the pan on the stove and for the first time grease with vegetable oil. Gather some dough with a ladle and pour it over the surface of the hot dish.
Advice: verified that pancake dough it is better to fry in milk after it has stood. You don't have to do it overnight. Enough and 20 minutes.

5. Pay attention to the previous photo, when the pancake is a little “dry” on top - it should be turned over.
Advice: immediately adjust the temperature of the stove. Unlike here, you need to cook all the time at the same oven temperature.

6. Ready ruddy pancakes can be stuffed with cheese and salmon while still warm. Cooked cut into slices. First, brush the pancake generously with cream cheese.

7. Lay salmon slices horizontally on the cheese, counting so that there is enough red fish in each pancake roll.

8. Roll the pancake into a roll. This is how it should turn out.

9. Now the main point - pay attention to how not beautiful the edges on the roll turned out. Put the pancakes in the refrigerator for an hour so that they stand perfectly on a platter. Then cut each roll in half.

Cut off the edges.

After you set thin pancakes with salmon and cream cheese on a dish, decorate them with red and black caviar. Serve the finished appetizer on the table to guests. With Maslenitsa

Pancakes with butter

In order to bake pancakes with salmon and cream cheese at home, it will take quite a bit of time. You just need to bake the dough, cool it slightly, grease it with cheese, spread the fish on top, roll it into a tube or envelope, pack it in a bag or cut it into thin rolls and voila! Luxurious meal is ready.

How to make pancakes with salmon and cream cheese in milk at home

Pancakes stuffed with salted salmon and soft cheese, are very tender, juicy and melting. Bright taste fish is harmoniously combined with thin dough, and the creamy filler gives the filling a pleasant, refined touch.

Pancakes with chicken cream sauce

Required Ingredients:

eggs - 5 pcs
wheat flour - 375 g
milk 2.5% - 750 ml
salt - ½ tsp
granulated sugar - 2 tbsp
butter - 70 g
slightly salted salmon - 300 g
cream cheese - 450 g

Step-by-step instruction

Rolls of thin pancakes with cream cheese and salmon

The uniqueness of this dish lies primarily in the presentation. Pancakes, beautifully cut in half and tied with a fresh green onion feather, look spectacular even on holiday table and quite successfully cope with the role savory snack to an aperitif, low-alcohol cocktails or white wines.

Pancakes with butter

Required Ingredients:

milk - 600 ml
water - 400 ml
eggs - 3 pcs
sugar - 1 tbsp
salt - ½ tsp
melted butter - 3 tbsp
soda - ¾ tsp
wheat flour of the highest grade - 250 g
salmon - 250 g
cream cheese - 250 g
avocado - 1 pc.
fresh cucumber- 1 PC
green onion - 1 bunch

Step-by-step instruction

Sift the flour into a deep bowl.
Pour milk in a thin stream, add eggs, ground with salt and sugar and mix thoroughly until smooth.
Bake thin, elastic pancakes in a hot frying pan, put them in a stack and cover with a lid so that they do not dry out.
Lubricate the chilled pancake with soft cream cheese, place a slice of salmon and vegetables (finely chopped avocado and cucumber) next to it. Roll up the dough tightly and sharp knife to cut in half.
Garnish with green onions or fresh herbs and serve.

Bags-pancakes with salmon and cream cheese in caviar sauce

This recipe is simply made for real gourmets who appreciate gourmet food and spectacular presentation even in such familiar dishes as milk dough pancakes.

Required Ingredients:

For the test

baked milk - ½ l
flour - 150 g
egg - 1 pc
vegetable oil- 2 tbsp

For filling

salmon - 330 g
cream cheese - 450 g
green onion- 1 bunch

For sauce

cream 30% - 250 ml
white wine - 50 ml
red caviar - 3 tbsp
butter - 50 g
salt - ¼ tsp
ground black pepper

Step-by-step instruction

Place milk, eggs, sugar and salt in a deep container and beat into airy foam.
Sift the flour through a kitchen sieve, add in small portions to the liquid base and mix thoroughly. Pour in odorless vegetable oil and leave the dough to breathe for 10-15 minutes.
Ignite the pan well, grease with oil, bake the pancakes until golden brown on each side and cool slightly on a plate.
Pour the cream into a small saucepan and simmer for 5 minutes under a lid over low heat. Add wine and boil, stirring all the time for another 5 minutes, so that excess liquid evaporates. Put the butter, a little salt and pepper.
Cut the salmon into elongated thin sticks and place in hot cream. Stir, cover and simmer for 3-4 minutes. Then remove from the stove and cool.
Place a teaspoon in the center of each pancake cream cheese and a few pieces of fish. Connect the edges of the dough and gently tie with a green onion feather.
Add red caviar to the sauce and mix gently. Put the pancake bags on portioned plates, pour over the sauce and serve.

Butter rolls with salmon

Rolls with salmon are not only very tasty dish, but also a tribute to modern culinary traditions. They look catchy on the table, do not get lost among other delicacies and have a bright, rich taste. To enhance the flavor, you can add spices to the dough or season the filling with seasoning with fragrant Italian herbs.

Required Ingredients:

skimmed milk - ½ l
fine wheat flour - 210 g
eggs - 3 pcs
butter - 100 g
salt - ½ tsp
sugar - 1 tbsp
salmon - 350 g
cream cheese
spices

Step-by-step instruction

Grind sugar, salt and eggs, add to milk at room temperature and mix.
Sift the flour and introduce it into the liquid base, pour in the butter melted in the bath and beat with a mixer until completely homogeneous.
Leave the dough for half an hour in a warm place so that all the components dissolve.
Heat a non-stick frying pan, pour a portion of the dough on the bottom and allow it to evenly disperse over the surface.
Quickly fry the pancakes on both sides until golden brown, put on a dish and cool.
Lubricate each pancake from the inside with plenty of cream cheese, sprinkle with your favorite spices, put slices of salmon on top, roll into tight rolls, put in a food container and refrigerate for 2-3 hours to soak.
After the time has elapsed, cut the pancakes into neat identical rolls with a well-honed knife with a wide blade and serve with thin sauce or mayonnaise.

How to bake pancakes with cream cheese and salmon, video instruction

How to cook pancakes with salmon and cream cheese recipe - Full description cooking to make the dish very tasty and original.

Today we will tell you how to bake delicious thin pancakes in milk without the use of eggs, and make them a royal appetizer with lightly salted salmon! Don't be surprised, you can also bake great pancakes without eggs! Pancakes prepared according to the recipe below are soft and thin, you can wrap any filling you like in them. However, back to salmon. This red fish is able to ennoble any ordinary dish. And pancakes with salmon can decorate even the most elegant holiday table.

Ingredients for pancakes with salmon:

milk - 1.5 cups
wheat flour - 1 cup
vegetable oil (refined) - 4 tbsp.
fine salt - 1/2 tsp
sugar - 1 tbsp.
baking powder - 1/3 tsp
salted salmon - to taste
cottage cheese or soft cream cheese - to taste
dill - optional

Recipe pancakes with salmon:

Dissolve sugar and salt in slightly warmed milk, add vegetable oil.

Beat the mixture with a mixer so that the butter is completely mixed with milk and no oil drops remain on the surface of the milk.

Sift flour into milk combined with baking powder. Stir the pancake batter until there are no lumps left.

Grease a non-stick frying pan with vegetable oil.

Bake thin pancakes, greasing the pan if necessary every 2-3 pancakes.

Pancakes turn out "thin" with openwork edges. Ready pancakes to cool.

Grease each pancake with soft cheese. Sprinkle with finely chopped dill if desired.

Put a few small pieces of lightly salted salmon on a pancake smeared with cheese.

Bend the side edges of the pancake with salmon a little, as shown in the photo.

Roll up the pancake.

Lay rolls with salmon and cheese on top of each other, decorating the dish salad leaves and greenery. Pancakes with salmon are ready!

Pancakes with salmon and cheese

Pancakes with salmon and cheese They have a great combination of flavors, so everyone will definitely like this appetizer. If you are planning a holiday in the near future, then pancakes with salmon will be just a great snack for the festive table, and you can also pamper your loved ones with such a delicacy on an ordinary weekday. Lightly salted salmon, Philadelphia cheese and delicious classic pancakes are the main components of this dish. Please note that if you buy too salted salmon, then it will simply kill the taste of cheese. You can buy trout as an alternative. Your creativity in cooking simple pancakes will certainly appreciate. This appetizer is simply snapped up instantly and it is as original as pancakes with mascarpone. According to this recipe, pancakes will turn out thin, elastic and tender.

The ingredients for making these wonderful salmon pancakes are listed below.

For the test you will need the following products:

flour - 120 g;

salt - a pinch;

sugar - a teaspoon;

milk - 400 ml;

a couple of eggs;

butter - 60 g.

Prepare the following ingredients for the filling:

slightly salted salmon - 400 g;
cream cheese ("Philadelphia" or similar) - 100 g;
dill or parsley.

This delicious appetizer is prepared in this way:

We start preparing the dough first. We take flour, it needs to be sifted into a large container. Add salt and sugar to the flour, mix well our mixture. Then gradually you need to pour in slightly warm milk to the flour and mix the mass again. Next, we drive in the eggs and pour in the butter, which must be melted in advance and cooled to room temperature, again we interfere with our mass. After that, we begin to bake our pancakes, they are baked over medium heat until a golden hue appears, a minute on each side will be enough. To bake the first pancake, the pan can be slightly greased with vegetable oil, but for subsequent pancakes this is not necessary, they should no longer stick. We take up the fish, it must be cut into slices of small thickness. It is worth noting that the thinner you cut the layers of salmon, the more likely it is that the pancakes will “melt” in your mouth. It is also important that the pancakes turn out thin. The next step is chopping greens. To do this, the greens need to be washed well under running water and finely chopped on a cutting board. Next, you need to spread the pancake on one side with a thin layer of cream cheese. Then put a couple of slices of salmon on top, everything will depend on the size of the pancakes and slices, one slice of fish may be enough. From above it is necessary to sprinkle our stuffing with chopped herbs. Then you should roll the pancake in the form of a tube and cut into two parts. And if you want your dish to look like a Japanese appetizer, then cut the pancake into smaller pieces to make the so-called "pancake rolls". And the last step is serving the food. We need to put our stuffed pancakes with salmon and cheese on a beautiful round plate, decorate with herbs, fresh vegetables or lemon slices. Avocado is also excellent with this appetizer, any sweet and sour sauce. And next time try making pancakes with crab sticks. which are no less tasty and beautiful in appearance.

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Gourmet food in a hurry - pancakes with salmon and cream cheese, recipes with photos

Pancakes with butter

How to make pancakes with salmon and cream cheese in milk at home

Pancakes made with salted salmon and soft cheese filling are very tender, juicy and melting. The bright taste of fish is harmoniously combined with thin dough, and the creamy filling gives the filling pleasant, refined notes.

Pancakes with chicken in creamy sauce

Required Ingredients:

eggs - 5 pcs
wheat flour - 375 g
milk 2.5% - 750 ml
salt - ½ tsp
granulated sugar - 2 tbsp
butter - 70 g
slightly salted salmon - 300 g
cream cheese - 450 g

Step-by-step instruction

Beat sugar, salt and eggs until white foam appears.

In warm milk, add the egg mass, vegetable oil, sifted flour and knead the plastic dough of medium density without lumps.

Heat the frying pan, for the first time grease with lard, brown the pancakes for 1 minute on both sides and cool on a dish.

Lubricate each pancake generously with cream cheese, put a piece of salted salmon on top, roll up, decorate with herbs and serve.

Rolls of thin pancakes with cream cheese and salmon

The uniqueness of this dish lies primarily in the presentation. Pancakes, beautifully cut in half and tied with a fresh green onion feather, look impressive even on the festive table and quite successfully cope with the role of a savory appetizer for an aperitif, low-alcohol cocktails or white wines.

Pancakes with butter

Required Ingredients:

milk - 600 ml
water - 400 ml
eggs - 3 pcs
sugar - 1 tbsp
salt - ½ tsp
melted butter - 3 tbsp
soda - ¾ tsp
wheat flour of the highest grade - 250 g
salmon - 250 g
cream cheese - 250 g
avocado - 1 pc.
fresh cucumber - 1 pc.
green onion - 1 bunch

Step-by-step instruction

Sift the flour into a deep bowl.
Pour milk in a thin stream, add eggs, ground with salt and sugar and mix thoroughly until smooth.
Bake thin, elastic pancakes in a hot frying pan, put them in a stack and cover with a lid so that they do not dry out.
Lubricate the chilled pancake with soft cream cheese, place a slice of salmon and vegetables (finely chopped avocado and cucumber) next to it. Wrap the dough tightly with a tube and cut in half with a sharp knife.
Garnish with green onions or fresh herbs and serve.

Bags-pancakes with salmon and cream cheese in caviar sauce

This recipe is simply made for real gourmets who appreciate gourmet food and spectacular presentation even in such familiar dishes as milk dough pancakes.

Required Ingredients:

baked milk - ½ l
flour - 150 g
egg - 1 pc
vegetable oil - 2 tbsp

salmon - 330 g
cream cheese - 450 g
green onions - 1 bunch

cream 30% - 250 ml
white wine - 50 ml
red caviar - 3 tbsp
butter - 50 g
salt - ¼ tsp
ground black pepper

Step-by-step instruction

Place milk, eggs, sugar and salt in a deep container and beat into airy foam.
Sift the flour through a kitchen sieve, add in small portions to the liquid base and mix thoroughly. Pour in odorless vegetable oil and leave the dough to breathe for 10-15 minutes.
Ignite the pan well, grease with oil, bake the pancakes until golden brown on each side and cool slightly on a plate.
Pour the cream into a small saucepan and simmer for 5 minutes under a lid over low heat. Add wine and boil, stirring all the time for another 5 minutes, so that excess liquid evaporates. Put the butter, a little salt and pepper.
Cut the salmon into elongated thin sticks and place in hot cream. Stir, cover and simmer for 3-4 minutes. Then remove from the stove and cool.
Place a teaspoon of cream cheese and a few pieces of fish in the center of each pancake. Connect the edges of the dough and gently tie with a green onion feather.
Add red caviar to the sauce and mix gently. Put the pancake bags on portioned plates, pour over the sauce and serve.

Butter rolls with salmon

Rolls with salmon are not only a very tasty dish, but also a tribute to modern culinary traditions. They look catchy on the table, do not get lost among other delicacies and have a bright, rich taste. To enhance the flavor, you can add spices to the dough or season the filling with seasoning with fragrant Italian herbs.

Required Ingredients:

skimmed milk - ½ l
fine wheat flour - 210 g
eggs - 3 pcs
butter - 100 g
salt - ½ tsp
sugar - 1 tbsp
salmon - 350 g
cream cheese
spices

Step-by-step instruction

Grind sugar, salt and eggs, add to milk at room temperature and mix.
Sift the flour and introduce it into the liquid base, pour in the butter melted in the bath and beat with a mixer until completely homogeneous.
Leave the dough for half an hour in a warm place so that all the components dissolve.
Heat a non-stick frying pan, pour a portion of the dough on the bottom and allow it to evenly disperse over the surface.
Quickly fry the pancakes on both sides until golden brown, put on a dish and cool.
Lubricate each pancake from the inside with plenty of cream cheese, sprinkle with your favorite spices, put slices of salmon on top, roll into tight rolls, put in a food container and refrigerate for 2-3 hours to soak.
After the time has elapsed, cut the pancakes into neat identical rolls with a well-honed knife with a wide blade and serve with thin sauce or mayonnaise.

How to bake pancakes with cream cheese and salmon, video instruction

Pancakes with salmon and cream cheese

The cold has come and very soon it will be necessary to prepare for Maslenitsa by inventing various recipes for pancakes with cream cheese, salmon, cottage cheese, caviar and pumpkin. Moreover, each housewife decorates pancakes in all ways known to her, for example, she twists them into rolls stuffed with red fish or serves pancakes simply with sour cream. And just, it seems, from the outside, that it is not possible to cook many different treats in one day. This is what thin pancakes with salmon and cheese or other fillings are beautiful for. According to one recipe, you can make more dough without salt and sugar, then divide it into different bowls and add salt and sugar, depending on the future filling.

Cooking pancakes with salmon and cheese decorated with caviar according to the recipe with step by step photos

Pancake Ingredients:

Medium-sized eggs - 2 pcs.;
Cow's milk - 450 ml;
Chopped greens - 3 tbsp. l.;
Sugar - 4 tsp;
Vegetable oil - 3 tbsp. l.;
Salt - 2 tsp;
Pancake flour (wheat) - 250 g.

Lightly salted red fish (salmon) - 250 g;
Soft cream cheese - 270 g;
Red and black caviar - for decoration.

1. Successful and tasty pancakes are obtained by adding fresh eggs to them. The number of eggs also plays a role. If for some reason thin pancakes tear when turning over, try whisking a couple more eggs with a whisk, then add to the dough. The result will please you. Pancakes will become much more elastic and stop tearing.
First, beat the eggs one at a time into a bowl. It is important to check that they are not damaged.

2. Right into the same bowl, add chopped greens, the amount of salt you need (often pancakes for salmon are made with a more pronounced salty taste than sweet ones), milk, butter and sugar. If you decide to cook more salty pancakes, then do not remove sugar from the ingredients at all, add just a teaspoon. Now take a whisk or mixer and make the ingredients homogeneous.
3. It is very important to add flour correctly, as described in this recipe for thin pancakes with meat. Firstly, pancakes are more successful with pancake flour, and secondly, pay attention to the photo in this step. Have you noticed what kind of lumps it has? They definitely need to be broken and nothing better than a sieve will help you with this. You can sift several times, this will only make pancakes better.
4. The turn has come to baking pancakes. It has already been described in the recipe for appetizers with red caviar. What is the best pan to bake them in? But still, don't worry too much. An ordinary pancake pan with a ceramic coating is suitable, by the way, such a pan wears out less than with Teflon. Split the pan on the stove and for the first time grease with vegetable oil. Gather some dough with a ladle and pour it over the surface of the hot dish.
Advice: It has been verified that it is better to fry pancake dough in milk after it has stood. You don't have to do it overnight. Enough and 20 minutes.
5. Pay attention to the previous photo, when the pancake is a little “dry” on top - it should be turned over.
Advice: immediately adjust the temperature of the stove. Unlike the recipe for profiteroles with cream, here you need to cook all the time at the same oven temperature.
6. Ready ruddy pancakes can be stuffed with cheese and salmon while still warm. Cut the salmon prepared according to this recipe into slices. First, brush the pancake generously with cream cheese.
7. Lay salmon slices horizontally on the cheese, counting so that there is enough red fish in each pancake roll.
8. Roll the pancake into a roll. This is how it should turn out.
9. Now the main point - pay attention to how not beautiful the edges on the roll turned out. Put the pancakes in the refrigerator for an hour so that they stand perfectly on a platter. Then cut each roll in half.

Lush milk pancakes without yeast recipe

On Maslenitsa, salty fillings for pancakes are beyond any competition - fish, caviar, mushrooms and cheese. In this collection of recipes you will find best recipes delicious pancakes with unsweetened fillers

1. Pancakes with salmon and cream cheese

Shrovetide pancakes stuffed with cream cheese, dill and lightly salted salmon

Ingredients

Eggs 3 pcs.
milk 300 ml
flour 160 g
vegetable oil 2 tbsp.
pinch of salt

For filling:
cream cheese 180 g
salted salmon 100 g
dill 3-4 sprigs

1. Beat the eggs with a whisk, salt. Then add flour, gently grind so that there are no lumps.

2. Gradually pour milk into the dough, stirring constantly, avoiding the formation of lumps. When all the milk is mixed with the flour mixture, add vegetable oil to the dough.

3. Bake thin pancakes in an oiled pan.

4. Prepare the filling. Finely chop dill and mix with cream cheese.

5. Put the cheese mass on each pancake, spread the fish slices on top. Roll pancakes into rolls.

2. Pancakes with caviar

Cooking pancakes from thin dough with caviar and butter

Ingredients

Eggs 3 pcs.
sugar 50 g
flour 250 g
butter 60 g

Salt pinch
milk 400 ml
vegetable oil 60 ml
red caviar 200 g

Mix eggs with salt, sugar and half the norm of milk, mix everything and add flour. After that, pour in the rest of the milk to obtain the desired consistency and add vegetable oil there to make the pancakes easier to fry. Fry pancakes on both sides until golden brown.

We put the finished pancakes in a stack on a plate, lubricating each pancake with melted butter.

We put about a tablespoon of red caviar on each pancake, distribute it evenly over the pancake and roll up the pancakes

3. Pancakes with mushrooms and cheese

Cooking thin pancakes with champignons, herbs and cheese

Ingredients

Butter 70 g
eggs 3 pcs.
milk 200 ml
grated parmesan 40 g
flour 100 g
salt, pepper to taste

Nutmeg to taste
mushrooms 500 g
green onions 5-6 stalks
vegetable oil
dill and parsley 1 bunch
processed cheese with herbs 200 g

Melt 50 g butter. Separate the yolks from the proteins and mix with parmesan, salt, pepper and season with nutmeg.

Add flour, grind until homogeneous mass leave for 15 min. Gradually pour in the milk, constantly stirring the mass. Finely chop the greens. Beat the whites with salt, at the end of the beating add the greens and mix into the dough.

For the filling, cut the green onion into rings. Mushrooms cut into slices and fry in vegetable oil until the liquid evaporates. Add remaining butter, green onion, salt and pepper. Pour in 100-150 ml of water, add melted cheese, reduce the sauce a little.

Fry pancakes in vegetable oil, serve with mushrooms

4. Pancakes with herring

Recipe for delicious pancakes with Norwegian herring and garlic

Ingredients

Fillet of slightly salted Norwegian herring 8 pcs.
flour 100 g
milk 500 ml
eggs 4 pcs.

Finely grated garlic 1 tbsp.
butter 100 g
salt to taste

1. Beat eggs with milk, add salt, flour and chopped garlic. Mix thoroughly so that no lumps remain.

2. Let the dough stand at room temperature 30 minutes.

3. Cut the herring fillet into thin slices, salt to taste and fry on both sides.

4. Put the pieces of herring on the pan in the form of a star, pour over the dough and bake on both sides until the pancake is browned.

5. When serving the dish, sprinkle with herbs

5. Pancakes with potatoes and mushrooms

Shrovetide pancakes with mashed potatoes and champignons

Ingredients

Milk 1 l
egg 1 pc.
soda 1 tsp
flour 3.5 cups
sugar 1 tsp

Potatoes 4 pcs.
champignons 200 g
onion 1 pc.
salt, pepper to taste

Beat the egg with 1 tsp. sugar and a pinch of salt. Add milk and beat with a mixer. Gradually add flour and baking soda while continuing to beat.

Pour the dough into a preheated pan with vegetable oil and spread it over the entire pan. Fry pancakes on both sides.

To prepare the filling, boil the potatoes in salted water until tender and mash them. Peel and chop the mushrooms, finely chop the onion and fry until golden brown. Add mushrooms to the onion and simmer until all the liquid has boiled away. Mix mushrooms and potatoes, add salt and pepper.

We spread the cooled filling on each pancake and wrap it. Pancakes served hot with sour cream

Pancakes with salmon: TOP-5 recipes

Thin pancakes with salmon - excellent festive snack to Shrovetide. Can be used various additives for the filling: spinach, eggs, olives, sour cream, fresh herbs. The result is always excellent!

1. Stuffed pancakes with smoked salmon

Cooking Shrovetide pancakes stuffed with smoked Norwegian salmon, sour cream and dill.

Ingredients

For pancakes:
eggs 4 pcs.
flour 300 g
milk 500 ml
pinch of salt

For the filling: a pinch
smoked salmon 200 g
sour cream 300 ml
fresh dill 1 bunch
ground pepper by taste

Prepare pancake batter. Mix flour and salt, add half a serving of milk and beat thoroughly in a blender (make sure that there are no lumps).

Add remaining milk and eggs. Let the dough stand for 15 minutes and then make thin pancakes.

Cut salmon into cubes, mix with sour cream and finely chopped dill, add pepper. Wrap the filling in pancakes. The dish can be served with fresh herbs.

2. Pancakes with smoked salmon and sour cream

Norwegian pancakes stuffed with salmon, capelin caviar and fresh cucumber

Ingredients

For pancakes:
eggs 4 pcs.
flour 200 g
milk 600 ml
melted butter 50 ml
chopped dill and parsley 3 tbsp.
salt to taste

For filling:
cucumber 1 pc.
smoked salmon 250 g
sour cream 300 ml
capelin caviar 2 tsp
lemon juice 1 tbsp
salt and pepper to taste

Thoroughly mix together all the ingredients, except for greens (make sure that there are no lumps). Leave the dough for 30 minutes.

Add greens to the dough and cook thin pancakes. Cut the cucumber lengthwise into two parts, remove the seeds with a spoon and cut into small cubes. Mix cucumber with chopped smoked salmon and sour cream, season lemon juice, salt and pepper.

Fill pancakes with stuffing and roll up. The dish can be decorated with herbs

3. Pancake rolls with salmon and cream cheese

Recipe for pancake rolls stuffed with curd cheese, pickled cucumbers and red fish

Ingredients

For test:
flour 1 cup
milk 1 1/3 cups
eggs 2 pcs.
sugar 1 tbsp
vegetable oil 1 tbsp.

Salt pinch
For filling:
cream cheese 200 g
slightly salted salmon 150 g
pickled cucumbers 3-4 pcs.
dill 3-4 sprigs

1. Mix milk, sugar and salt.

2. Beat the eggs with a whisk.

3. Sift flour into a separate bowl, add beaten eggs and mix well.

4. While stirring, pour in the milk. Should work homogeneous dough without lumps. Add vegetable oil and mix thoroughly.

5. Heat the pan well and grease it with vegetable oil. Pour a portion of the dough into the pan and spread it in a thin layer throughout the pan.

6. Fry pancakes on both sides until golden brown.

7. Thoroughly mix cream cheese and finely chopped dill. Cut pickled cucumbers lengthwise into thin bars.

8. Spread pancakes with curd cheese mass. Put a slice of salmon on one edge of the pancake, put a cucumber on the fish. Roll up the rolls and refrigerate for an hour. Cut each pancake into rolls 3-4 cm high

4. Spicy pancakes with salmon and egg

Recipe for thin spicy pancakes stuffed with eggs, salmon and sour cream with egg and fish garnish

Ingredients

For pancakes:
flour 6 tbsp
cold vegetable broth 3 tbsp
butter 1 tbsp
eggs 4 pcs.
egg whites 2 pcs.
finely chopped parsley 2-4 tbsp.
finely chopped dill 2-4 tbsp.
For filling:
finely chopped white part of a leek 1 pc.

Butter 1 tbsp.
sour cream 200 ml
smoked salmon 200 g
eggs 3 pcs.
chopped dill greens 2-4 tbsp.
ground pepper to taste
For garnish:
chopped dill 3 tbsp.
chopped boiled eggs 2 pcs.
smoked salmon 3 slices

Make pancakes by mixing flour, vegetable broth, butter, eggs and egg whites. Add finely chopped parsley and green onions to the resulting mass. Leave the dough for 5-10 minutes and prepare the filling.

Mix leek and softened butter, add sour cream and leave the mass for a few minutes. Then add salmon cut into thin strips, chopped eggs and finely chopped dill. Season with salt and ground pepper.

Fry the pancakes and wrap the filling in them. Serve the dish with a side dish, simply mixing the ingredients beforehand

5. Canape of spinach pancakes with Norwegian salmon mousse

This appetizer is easy and simple to prepare, and its taste will certainly please you and your guests.

Ingredients (for 4 servings):

200 g slightly salted Norwegian salmon
360 ml milk
200 ml water
50 ml vegetable oil
70 g sugar
10 g salt
210 g flour
3 eggs
100 g spinach
100 g cream cheese cheese (Philadelphia)
100 g butter

Cooking method:

To prepare the dough, you need to mix milk, water, butter, sugar, salt, flour and eggs and knead. Grind the spinach leaves with a blender and add to the dough. Prepare pancakes. Grind salmon with a blender and mix with cream cheese and butter until smooth. Spread pancakes layer by layer with mousse, place in the refrigerator for 30 minutes, then cut into portioned slices.